Description

These indulgent Biscoff Cookie Butter Cheesecake Pops are a delightful no-bake treat combining creamy cheesecake with the distinct caramelized flavor of Biscoff cookie butter. Coated in rich melted chocolate and rolled in crunchy crushed Biscoff cookies, these pops are perfect for parties or a sweet snack. Freezing ensures a firm, delightful texture and makes them easy to enjoy on the go.

Ingredients

Scale

Cheesecake Mixture

8 ounces Cream Cheese (Softened)
1 cup Biscoff Cookie Butter
½ cup Powdered Sugar
1 teaspoon Vanilla Extract (Use pure for best flavor)
1 cup Heavy Whipping Cream (Can substitute with coconut milk)

Coating

1 cup Chocolate (for coating) (Dark, milk, or white chocolate)
1 tablespoon Coconut Oil (Can substitute with vegetable oil)
½ cup Crushed Biscoff Cookies (Can replace with graham cracker crumbs)

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Instructions

Mix Cream Cheese and Biscoff Cookie Butter: In a large mixing bowl, blend 8 ounces of softened cream cheese with 1 cup of Biscoff cookie butter using a hand mixer on medium speed until smooth, about 2-3 minutes.
Add Powdered Sugar and Vanilla: Sift in ½ cup of powdered sugar and add 1 teaspoon of vanilla extract, mixing on low speed until the sugar dissolves, about 1-2 minutes.
Whip the Cream: In a separate chilled bowl, whip 1 cup of heavy whipping cream using an electric mixer on medium-high speed until soft peaks form, approximately 3-5 minutes.
Fold in Whipped Cream: Gently fold the whipped cream into the Biscoff mixture using a spatula until just combined to maintain the airy texture.
Form Cheesecake Pops: Scoop the cheesecake mixture into uniform balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
Freeze the Balls: Freeze the balls for at least 2 hours until firm to help them hold their shape during coating.
Melt Chocolate Coating: In a microwave-safe bowl, combine 1 cup of chocolate with 1 tablespoon of coconut oil. Microwave in 30-second intervals until smooth, about 1-2 minutes, stirring between intervals.
Coat the Cheesecake Pops: Dip each frozen pop into the melted chocolate, allowing excess to drip off, then roll immediately in crushed Biscoff cookies for added texture and flavor.
Final Freeze: Place the coated pops back onto the parchment-lined baking sheet and freeze for an additional 30 minutes until the chocolate sets firmly.

Notes

Use pure vanilla extract for the best flavor, avoiding artificial vanilla.
If you prefer a dairy-free version, substitute heavy cream with coconut milk and ensure chocolate is also dairy-free.
To achieve a smooth chocolate coating, ensure the mixture is well melted and warm but not hot to avoid melting the pops.
Uniform ball size helps ensure even freezing and consistent serving sizes.
Storage tip: Keep the cheesecake pops frozen and consume within a week for best flavor and texture.